I love making desserts that aren’t loaded with sugar and are still delicious! This Berry Crumble could not be any easier. I also made some homemade maple ice cream (3/4 cup milk, 3/4 cup whipping cream, 2 TBSP maple syrup in the ice cream maker for 15-20 min) to go with this, and it was heavenly. Is there anything better than a warm crumble topped with ice cream? Also, I feel like I could eat this for breakfast, but maybe with out the ice cream:) Another great thing about this is you can make it ahead of time, because you want it to sit in the refrigerator for a couple of hours any way. I just pop it in the microwave when we are ready to eat it.
- Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a small bowl, mix together the oats, flour, and cinnamon. Add in the syrup and butter and mix well.
- In a medium bowl, mix together the frozen berries, cornstarch, and almond extract.
- Spread the berry mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, or until the berry juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble chill for at least 2 hours after coming to room temperature before serving to help the juices to thicken. (I then like to reheat it in the microwave, I LOVE a warm cobbler with cold ice cream)